Introduction
Gamjatang is a popular Korean soup recognized for its substantial flavors and strong spices. Often served with steaming rice, it satisfies as a complete meal for many, like myself. Some even choose to drink it with Korean spirits, whiskey, making it a popular drinking snack.
One interesting fact about gamjatang its deceptive name. While it translates as potato soup the dish’s true character is found in its principal ingredient hog bones. I remember my first encounter with Gamjatang in a nearby restaurant years ago. I expected a potato-rich soup, but was surprised to see huge, chunky bones resembling something out of a prehistoric movie! Gamjatang’s incredible attraction stems from the stark contrast between the two.
Preparation
Gamjatang is usually put together with pig neck bones and a variety of veggies. The soup is heated until flaming hot, allowing the flavors to combine properly. The fatty flesh scraped from between the bones provides a rich and delectable flavor to the dish.Cabbage and bean sprouts cooked in the broth have a tender yet crisp texture, which enriches the overall meal pleasure.
Serving and enjoying
Gamjatang, served scalding hot, is a Korean dinnertime classic due to its climate change properties. Each taste, rich in delicate meat and savory broth, pairs perfectly with a simple dish of rice. Whether served as a main course or as a side dish with drinks, gamjatang produces a lovely blend of different flavors and textures that is wonderfully flavorful.
ingredients
- 2½ to 3 pounds of pork neck bones (or spine bones)
- 1 ounce ginger, sliced
- 2 tablespoons doenjang (Korean fermented bean paste)
- 2 dried Shiitake mushrooms
- 1 medium onion, sliced
- 1 large dried red chili pepper (or a few red chili peppers)
- 1 pound of napa cabbage, cut off the core
- 2 or 3 medium potatoes, peeled
- 8 ounces soybean sprouts, washed and strained
- 4 green onions, washed and cut into 2 inch long
- 1 green onion, chopped for garnish
- 8 to 12 perilla leaves, washed
For seasoning paste:
- 6 garlic cloves, minced
- 3 tablespoons gochugaru
- 1 tablespoon gochujang
- 3 tablespoons fish sauce
- ¼ cup deulkkae-garu (perilla seeds powder)
- ½ teaspoon ground black pepper
- ½ cup water
FAQs Gamjatang( Korean Pork Bone Soup)
1. What’s Gamjatang?
Gamjatang( 감자탕) is a hearty and racy Korean pork bone haze made with pork chine, potatoes, napa cabbage, perilla seeds, and gochugaru( Korean chili flakes). It has a rich, deep air and is frequently enjoyed as a comforting mess, especially in colder months.
2. Why is it called Gamjatang?
The name” Gamjatang” comes from the Korean word” gamja”( potato) and” tang”( haze). While potatoes are generally exercised, the name may also relate to the pork bones exercised in the broth.
3. How do you make Gamjatang at home?
To make Gamjatang
Boil pork bones to remove contaminations, also wash them.
poach the bones with onions, garlic, and gusto for a rich broth.
append gochugaru, doenjang( soybean mucilage), soy sauce, napa cabbage, and perilla seeds.
poach until the flesh is tender, also append potatoes and verdant onions before serving.
4. What does Gamjatang taste like?
Gamjatang has a deep, umami- rich taste with a balance of racy, savory, and earthy flavors. The pork broth is thick and meaty, while the perilla seeds and napa cabbage append a nutty and hardly sweet discrepancy.
5. What do you eat with Gamjatang?
Gamjatang is generally served with fumed rice and Korean side dishes( banchan) like kimchi, pickled radish, and racy cucumber salad. Some people enjoy it with soju for a traditional Korean dining experience.